makes four servings
For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions
For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
Salt
White pepper
For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
Olive oil
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced
Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.
Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.
Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.
Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.
bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com
Showing posts with label proscuitto. Show all posts
Showing posts with label proscuitto. Show all posts
Saturday, April 30, 2011
Monday, November 29, 2010
2031. AUVERGNE POUNTI CAKE
3 eggs
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
Wednesday, June 16, 2010
1864. PROSCIUTTO CONSOMME with SHRIMP and BACON-POACHED EGGS
serves four
1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only
Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.
bacon recipe courtesy of: The Martha Stewart Show, January 2010
1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only
Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.
bacon recipe courtesy of: The Martha Stewart Show, January 2010
Wednesday, January 14, 2009
1346. BACON, LETTUCE and TOMATO with CROQUE MONSIEUR
serves 4
For the tomato jelly
4 lb 6½oz plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tbsp tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tbsp caster sugar
2 tsp salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tbsp olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 tsp prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool. pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 3½fl oz of the double cream and blend until smooth. Whip the remaining 3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge.
For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 360F. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
courtesy of: Jason Atherton, Great British Menu, BBC Food
For the tomato jelly
4 lb 6½oz plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tbsp tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tbsp caster sugar
2 tsp salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tbsp olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 tsp prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool. pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 3½fl oz of the double cream and blend until smooth. Whip the remaining 3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge.
For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 360F. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
courtesy of: Jason Atherton, Great British Menu, BBC Food
Tuesday, March 27, 2007
686. BAKED RICOTTA with ROAST TOMATOES and BACON
serves 6
3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see Note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle
Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper. Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.
NOTE: To make bacon curls as in the photo, wrap rindless streaky bacon (without the eye) around round-handled metal spoons or kitchen utensils and bake in a 200°C oven for 5 minutes, then slide the bacon off the handle.
courtesy of: Valli Little, delicious., September 2006, p. 66
3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see Note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle
Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper. Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.
NOTE: To make bacon curls as in the photo, wrap rindless streaky bacon (without the eye) around round-handled metal spoons or kitchen utensils and bake in a 200°C oven for 5 minutes, then slide the bacon off the handle.
courtesy of: Valli Little, delicious., September 2006, p. 66
Sunday, November 05, 2006
545. PORK, PROSCUITTO and BACON MEATLOAF with CHICKPEAS
serves 8
Four 1-inch-thick slices of Italian bread, crusts removed, bread soaked in 1 cup of milk and squeezed dry
4 ounces sliced bacon
4 ounces sliced prosciutto
1 medium onion, thinly sliced
2 garlic cloves, very finely chopped
4 oil-packed sun-dried tomatoes
1 roasted red pepper from a jar
2 large eggs
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped thyme
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 1/2 pounds lean ground pork
1 tablespoon extra-virgin olive oil, plus more for brushing
1 cup tomato puree
1 cup chicken stock or low-sodium broth
1/2 cup prepared plain hummus
Preheat the oven to 350°. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.
courteys of: Andrew Carmellini, "Chef Recipes Made Easy," Food & Wine, October 2006
Four 1-inch-thick slices of Italian bread, crusts removed, bread soaked in 1 cup of milk and squeezed dry
4 ounces sliced bacon
4 ounces sliced prosciutto
1 medium onion, thinly sliced
2 garlic cloves, very finely chopped
4 oil-packed sun-dried tomatoes
1 roasted red pepper from a jar
2 large eggs
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped thyme
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 1/2 pounds lean ground pork
1 tablespoon extra-virgin olive oil, plus more for brushing
1 cup tomato puree
1 cup chicken stock or low-sodium broth
1/2 cup prepared plain hummus
Preheat the oven to 350°. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.
courteys of: Andrew Carmellini, "Chef Recipes Made Easy," Food & Wine, October 2006
Friday, December 16, 2005
221. GNOCCHI with SNOW PEAS and BACON
serves four
4-5 rashers lean bacon, roughly sliced
50–100 grams prosciutto, roughly sliced (optional)
100-150 grams mangetout, finely sliced
1 ½ cups chicken stock
½ cup cream or sour cream
800 grams potato gnocchi (see Note)
½ cup roughly chopped fresh basil leaves
½ cup grated Parmesan cheese
Heat a dash of oil in a frying pan and cook the bacon and prosciutto, if using, until crispy. Set aside. Add the mangetout and toss quickly until crisp tender.
Add the chicken stock and cream and simmer for 2-3 minutes to reduce the sauce just a little.
Cook the gnocchi in 8 cups of boiling salted water for 1-2 minutes or only until the gnocchi rises to the top of the water. Do not cook any longer. Lift out with a slotted spoon as they rise to the top and add to the sauce.
Add the gnocchi, bacon, prosciutto, basil leaves, and Parmesan to the sauce and stir gently to combine. Season well with pepper. Serve in bowls with extra grated Parmesan cheese on the side.
NOTE: Most ready-to-go-gnocchi is sold in the chilled section of the supermarket in 400 gram packets. Keep a packet on hand in the freezer for emergency dinners. Gnocchi is little dumplings made from potatoes or pumpkin. Variation Use asparagus when in season in spring and summer in place of mangetout. Add different herbs such as tarragon or chervil.
courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand
4-5 rashers lean bacon, roughly sliced
50–100 grams prosciutto, roughly sliced (optional)
100-150 grams mangetout, finely sliced
1 ½ cups chicken stock
½ cup cream or sour cream
800 grams potato gnocchi (see Note)
½ cup roughly chopped fresh basil leaves
½ cup grated Parmesan cheese
Heat a dash of oil in a frying pan and cook the bacon and prosciutto, if using, until crispy. Set aside. Add the mangetout and toss quickly until crisp tender.
Add the chicken stock and cream and simmer for 2-3 minutes to reduce the sauce just a little.
Cook the gnocchi in 8 cups of boiling salted water for 1-2 minutes or only until the gnocchi rises to the top of the water. Do not cook any longer. Lift out with a slotted spoon as they rise to the top and add to the sauce.
Add the gnocchi, bacon, prosciutto, basil leaves, and Parmesan to the sauce and stir gently to combine. Season well with pepper. Serve in bowls with extra grated Parmesan cheese on the side.
NOTE: Most ready-to-go-gnocchi is sold in the chilled section of the supermarket in 400 gram packets. Keep a packet on hand in the freezer for emergency dinners. Gnocchi is little dumplings made from potatoes or pumpkin. Variation Use asparagus when in season in spring and summer in place of mangetout. Add different herbs such as tarragon or chervil.
courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand
Monday, November 14, 2005
189. SPANISH BEAN SOUP with BEEF, BACON, and KALE
makes 6 main-course servings
¼ lb. bacon, cut into 1- by ¼-inch strips
1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight
1 prosciutto end (3/4 – 1 pound)
¾ lb. beef chuck or brisket
1 medium-size onion, chopped
1 bouquet garni
2 quarts beef or chicken broth or water
2 teaspoons salt
3 medium-size waxy potatoes, peeled and cut into 1-inch-thick slices
2 medium-size turnips, peeled, cut into 6 wedges each
2 lb. kale or Swiss chard, stems removed, coarsely chopped
pepper
slices of crusty bread or toast.
Place the bacon in a 2-quart pot half-filled with cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain and reserve the bacon.
In a 6-quart pot, combine the bacon, the beans with their soaking liquid, the prosciutto end, beef, onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.
Cover the pot and simmer slowly for 30 minutes. Add the salt and simmer for about 1 ½ hours more, until the beans are almost tender. Add the potatoes and turnips, simmer for 15 minutes more, and then add the kale or Swiss chard. Simmer for 15 minutes more, until all the vegetables are soft. Season to taste with salt and pepper.
Serve in deep, wide bowls.
courtesy of: Splendid Soups, by James Peterson. New York: Bantam Books, 1993, p. 380
¼ lb. bacon, cut into 1- by ¼-inch strips
1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight
1 prosciutto end (3/4 – 1 pound)
¾ lb. beef chuck or brisket
1 medium-size onion, chopped
1 bouquet garni
2 quarts beef or chicken broth or water
2 teaspoons salt
3 medium-size waxy potatoes, peeled and cut into 1-inch-thick slices
2 medium-size turnips, peeled, cut into 6 wedges each
2 lb. kale or Swiss chard, stems removed, coarsely chopped
pepper
slices of crusty bread or toast.
Place the bacon in a 2-quart pot half-filled with cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain and reserve the bacon.
In a 6-quart pot, combine the bacon, the beans with their soaking liquid, the prosciutto end, beef, onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.
Cover the pot and simmer slowly for 30 minutes. Add the salt and simmer for about 1 ½ hours more, until the beans are almost tender. Add the potatoes and turnips, simmer for 15 minutes more, and then add the kale or Swiss chard. Simmer for 15 minutes more, until all the vegetables are soft. Season to taste with salt and pepper.
Serve in deep, wide bowls.
courtesy of: Splendid Soups, by James Peterson. New York: Bantam Books, 1993, p. 380
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